Tuscan Cabbage Soup - Zuppa di Verza

Savoy Tuscan cabbage soup... for the real cold days!


For 4 Person(s)

For the Soup:

  • 1 head of savoy cabbage
  • 1 pound Italian sausage
  • 1 cup Pancetta
  • 10 cups chicken broth
  • 1 medium nion
  • 3 cloves garlic
  • 3 potatoes
  • extra virgin olive oil
  • grated Parmigiano cheese
  • thick slices of hard bread


  1. Remove the sausage from the casing and discard the casing.
  2. In a saute` pan, saute` the sausage until it is evenly light brown.
  3. Remove the sausage and in the same saute` pan, add some EV olive oil and then add the chopped onion and chopped garlic.
  4. Saute` for a few minutes and then add the pancetta cut in small cubes.
  5. Saute` all together until the onion is very translucent and the pancetta is browned.
  6. Take a stock pot with the hot chicken broth and add the potatoes cut il large pieces
  7. Add the sauted onion, garlic and pancetta.
  8. Add the sausage.
  9. Cover the pot and cook for about 30 minutes.
  10. Add the verza and cook for 3 minutes or until the verza wilts.
  11. Now you are ready to serve. In a large soup bowl place at the bottom a slice of thick hard bread and pour the soup with a generous scoop of all the ingredients.
  12. Garnish with Parmigiano cheese.




Thursday, 14 December 2017
OMG...this is now my go to comfort soup! This is what I love...simplicity and goodness. Thanks for...
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- Sicilian